Samoan Pork and Taro Leaf Bundle (Pua'a Palusami)
Tender pieces of pork belly are wrapped in nutrient-rich taro leaves and slow-cooked in coconut cream, creating a rich and flavorful Samoan delicacy.
🧂 Ingredients
- 1 kg Pork belly(cut into 2-inch cubes)
- 2 bunches Taro leaves (Lu'au leaves)(cleaned and tough stems removed)
- 800 ml Coconut cream(full fat)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- as needed Banana leaves or parchment paper(for wrapping)
👨🍳 Instructions
- 1
Season the pork belly cubes with salt and pepper.
- 2
In a large bowl, combine the taro leaves, chopped onion, and minced garlic. Mix well.
- 3
Lay out banana leaves or parchment paper. Place a portion of the taro leaf mixture onto each leaf, creating a bed.
- 4
Place a few seasoned pork belly cubes on top of the taro leaf mixture.
- 5
Carefully wrap the taro leaves and pork into neat bundles, securing with kitchen twine if necessary.
- 6
Arrange the bundles in a large pot or Dutch oven. Pour the coconut cream over the bundles.
- 7
Cover the pot tightly and cook over low heat or in a preheated oven at 160°C (325°F) for approximately 3 hours, or until the pork is very tender and the taro leaves are cooked through.
- 8
Carefully unwrap the bundles and serve hot, spooning the rich coconut sauce over the pork and taro leaves.
💡 Pro Tips
- ✓Ensure taro leaves are thoroughly cooked to remove any oxalic acid, which can cause itching.
- ✓If taro leaves are unavailable, spinach can be used as a substitute, though the flavor will differ.
- ✓For a deeper flavor, marinate the pork in salt and pepper for at least 30 minutes before assembling the bundles.
🔄 Variations
- Add a pinch of chili flakes to the taro leaf mixture for a hint of spice.
- Incorporate small pieces of smoked fish into the bundles for an extra layer of flavor.